Episode 2 Junior Bake Off


Episode 2

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Welcome back to the baking tent of dreams.

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In there, four young hopefuls are about to whisk, sieve

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and ice their way through two demanding challenges

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in a bid to impress two of the country's most formidable judges -

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Mary Berry and James Martin.

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But only one of them can go through to the semifinals.

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This, my friends, is Junior Bake Off.

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Today our bakers are pushed to their baking limit.

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Go, go, go, go!

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Everyone is desperate to impress.

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They haven't bound on the top yet.

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But who will come out on top?

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Yes! Woo-hoo!

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And whose baking efforts will flop?

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I really do think they're going to collapse.

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In today's heat four bakers will face two challenges.

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First it's the Technical Challenge.

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They'll need their best baking skills to follow James's recipe

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for melt-in-the-middle chocolate fondants.

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The second is the Showstopper where they're hoping the judges

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will go wild for their jungle-themed cakes.

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Only one baker will make it through to the semifinal...

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But who will it be?

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I'm very messy in the kitchen.

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I use every bowl, everything has a dusting of icing sugar,

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maybe a little bit of spilled egg over there, you know.

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I like to challenge myself and choose tricky bakes

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because it helps me develop new skills.

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I think the judges are looking for something that looks good

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and something that also tastes good

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so you want to go back for a second helping.

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Baking is one of my favourite hobbies

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because it's such a sense of freedom.

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You just put some store cupboard ingredients in a bowl,

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put it in the oven and make something that's fabulous.

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Baking is not just a hobby, it's a passion,

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and I want to make a living out of it as well.

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Being this close to the Bake Off tent, it feels like I'm in a dream.

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It's all coming to life and I'm getting really excited.

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The bakers first faced a Technical Challenge,

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a test of their baking knowledge and skills.

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Bakers, welcome to the Junior Bake Off tent.

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Now, this is your first chance to impress the judges

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with the Technical Challenge.

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Mary and James would like you to bake the best chocolate fondants

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that you can. So, James, what are we looking for?

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The key to this is they've got to be firm on the outside.

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And when you cut inside there should be a lovely gooey chocolaty centre.

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Very important question - have you washed your hands?

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ALL: Yes!

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Oh, yeah! He's definitely washed his.

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OK, guys, you've got 45 minutes.

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On your marks, get set, bake!

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These are experienced bakers.

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If you want to bake yourself at home, get an adult to help.

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To be in the marquee, it is really, really amazing.

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It's crucial to evenly coat the moulds with butter.

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That way the fondant shouldn't stick when they're turned out.

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I'm quite excited and I hope they turn out right.

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Judges James and Mary will be keeping a close eye on our bakers

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at work, but what does it take to make the perfect chocolate fondant?

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This is a tricky challenge. They look so professional.

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The timing is critical to this.

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You need that timer set, ready before it goes in the oven.

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As soon as you put them in the oven, shut the door and press start.

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It's just getting it just cooked enough just to hold it,

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and the important thing is this liquid centre

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and that's what we're looking for, really.

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And while they're in the oven,

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of course they can be making the raspberry coulis.

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I didn't actually give them a recipe, to be honest.

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They've got the raspberries, water, lemon juice and sugar,

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and it's entirely how much sugar they put in.

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Yes, and they must taste it. Let's hope they do.

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I have, basically, made these at home before.

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But, obviously, it all could go wrong.

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11-year-old Ben has been baking for two years

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and loves strong flavours so much he describes lemon-eating as his hobby.

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The part of the recipe that I'm not looking forward to is tipping

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them out cos they might collapse and make a big gooey mess on the plate.

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The next step is to prepare the chocolate by melting it with butter.

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You need to make sure that you keep the chocolate moving,

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cos otherwise it will burn at the bottom.

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12-year-old Girl Guide Ann has an in-depth knowledge

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of the science of baking.

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-You've been baking for how long?

-Five years.

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So you must have a good chance here on Junior Bake Off. You reckon?

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Erm, I think everyone's really good.

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They've all got a lot of experience,

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so I think we're all about level at the minute.

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Keeping it close to your chest, I like it, I like it.

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I'm just cracking the eggs and then whisking them.

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Ten-year-old Finn has a big repertoire of recipes

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he's created himself,

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and loves getting his hands dirty when baking bread.

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I've made chocolate fondant before,

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but the only problem with it was I just couldn't get it out of the

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mould because I don't think I greased it very well.

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But with this one I'm feeling very confident.

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The key to a perfect chocolate fondant

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is in the whisking of the eggs and sugar.

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It's got to be pale and fluffy.

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This incorporates more air into the mix which helps it to rise.

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It's not that easy trying to juggle two things at once.

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Creative baker Ellie is 11 and dreams of opening her own cake shop,

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and is already developing her baking techniques.

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Because it's a round bowl,

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I have to keep spinning it because I can't get up the edges.

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So it means that you're mixing all of the egg

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and you don't miss any out.

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The melted chocolate is gently folded through the egg mixture

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and carefully poured into the moulds.

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Oh, shoot! Oh, there's a big lump of chocolate in here that didn't melt.

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Oh, sugar.

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Right, that's out of the way.

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Looking good, looking delicious. Look at that. Mmm.

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Smells good as well.

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Oh, that smells delicious.

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Doesn't it?

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-You have some chocolate on your nose.

-What?

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You have some chocolate on your nose.

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-So you've got your oven all ready?

-Oven preheated.

-Well done.

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Keep an eye on them.

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Baking time is crucial.

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Now, where's the timer?

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Just a minute too long and the melt in middle will turn into sponge.

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Where's the timer?

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OK.

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Er... How do you...?

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Aha!

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There we go. Five minutes.

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I'm just making the sauce to pour on top.

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This is with raspberries, sugar and lemon.

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Getting the perfect raspberry sauce is a tricky balance of making

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sure it's not too sweet or too sharp.

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Mm, that's nice.

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OK, bakers, you've got five minutes. Get a move on, guys.

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Five minutes.

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Go, go, go, go! Come on!

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Oh, my milly-billy gosh. Wow!

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They're looking really good.

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-Very careful...

-Very careful. Serious.

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There we go. Phew!

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So, what are you expecting when that comes out?

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I really do think they're going to collapse.

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Oh, sugar!

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Oh, phew.

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Yes! Woo-hoo!

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Oh, my goodness.

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One minute left of this challenge.

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-Turn it round.

-Oh, sorry.

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These always work better when you turn it round.

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Guys, you've got ten seconds to finish off your fondants.

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OK, bakers, your time is up.

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I'm done.

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The Technical Challenge is over.

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Please bring your bakes up to the table.

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Take your time now, guys.

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Excellent. Well done.

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Mary and James will be expecting perfectly uniform fondants

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that when cut open have a gooey melt in middle.

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But have any been overbaked?

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-Just look at that, James. Fantastic.

-That's pretty impressive.

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-It's going to be quite a task for us, isn't it?

-Shall we start here then?

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-Ellie.

-Ellie, I would be very proud if I had done that,

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but you just notice on two of them they haven't come out cleanly.

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The true test of this is really what they're like in the centre.

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Nice and soft in the middle. Texture looks good.

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-A sigh of relief I think, Ellie, yeah?

-Yes.

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Shall we taste?

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-I think she's got it just right.

-You like that one?

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Now, what about that sauce?

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-I like that it's sharp.

-On the whole, a very good effort.

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And now we come on to Finn.

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The reason why I wanted you to do four

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is to get four absolutely perfect ones. There's probably one.

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You can see the sauce is leaking out of it,

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-so I'm going to go for the middle one, is that all right?

-Yeah.

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-Still soft in the centre, probably had a little bit too long...

-OK.

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..if I'm going to be honest with you, in the oven.

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There's less sauce in the centre of it.

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Flavour of that is fantastic.

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-Tastes very good.

-And again, I love that sauce.

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You haven't over-mixed it, you haven't put too much water in it.

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It's a really good effort.

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Ann, if you're looking at the height of these they're all exactly

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the same size and shape.

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Let's see what it's like in the centre.

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Not quite so runny in the middle. So perhaps a second overbaked.

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Lovely texture. What about that sauce?

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-Not too much sugar, good consistency.

-Well done, Ann.

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And now we come to you, Ben.

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I know you were a little bit worried about turning it out.

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You were really concerned and you thought,

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-"Is it going to happen or not?"

-Yeah.

-And it did, didn't it?

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That, to me, is a chocolate fondant.

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Ben, you seem to have more sauce than anybody else.

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That's because it is baked exactly to the right amount.

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I'd buy that.

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Great flavour.

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-Fantastic.

-Lovely.

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I thought it sank at the bottom, but obviously they didn't see that

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and they thought it was brill, so I'm really happy now.

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I'm just a tiny bit disappointed that it wasn't absolutely perfect,

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because I tried really hard.

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But I'm very confident about my Showstopper.

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Their comments were really fair because I had rushed it a bit.

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I'm just a bit disappointed that I didn't do it to my standards.

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When James was cutting into my fondant, my legs were shaking

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and I was really nervous and I was waiting to see

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if it was gooey in the middle and it was, so that was good.

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I think anyone could win at this moment in time.

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So we're just all going to try our best for the next challenge.

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Well done, guys.

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It's the last chance Ben, Ellie, Finn and Ann

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have to claim their place in the semifinal.

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It's the Showstopper Challenge.

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Right, bakers.

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Mary and James would like you to take a walk on the wild side

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and bake a cake that's inspired by today's theme, which is the jungle.

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-Mary.

-We want you to be very creative with your recipes.

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It can be any size, any shape.

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It's entirely up to you,

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but remember we're going to be looking at your decoration as well.

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This is your last shot, guys.

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Make it count. You've got an hour and a half to produce some magic.

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On your marks, get set,

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bake.

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First Showstopper. I'm feeling really nervous.

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I'm just really eager to get on and to try my hardest, really.

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The whole idea of the Showstopper is that they show off how creative

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they can be, how original they can be.

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As we cut into the cake I want interest in there.

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It's got to mean jungle.

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I think you're going to end up with lots of green food colouring

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and sparkles and different things.

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You can make things as fancy as you want,

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but when it comes down to it, it's all about the taste.

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All the bakers have chosen a classic sponge mix for the base

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of their jungle cakes.

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Oh, dear.

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Ann is mixing hers by hand.

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Just creaming the butter and the caster sugar together,

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and you need to make sure that it's really smooth

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so that you don't get any lumpy bits in your cake.

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She's baking a banana and chocolate-flavoured sponge,

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which she'll shape into the face of a monkey.

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I'm going to decorate it with fondant icing

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and I've made fondant bananas to go around the side.

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What about time? Has it worked when you've tried it before in the time?

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Yeah, I've just made it in time, so hopefully it will all go as planned.

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-Well, fingers crossed for today.

-Yeah, thank you.

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I'm making a swamp cake. I call it Swampy, The Cake With A Bite.

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Finn's swamp cake is made of two lime-flavoured sponges,

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sandwiched with buttercream and coated with a chocolate ganache.

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I've got a cake board here with the background.

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As you can see I've used some spinach leaves as vines,

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and they've all wilted cos in the jungle it's quite hot,

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-and the leaves would probably wilt.

-Yeah.

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-And then I have a sugar paste crocodile.

-Yeah.

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And some submerged feet,

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so I'm going to make it look like someone's drowning in the swamp.

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And as you can see, the red,

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-the crocodile has some blood on its tooth...

-Yeah.

-Oh...

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And then I'm going to put some fudge cubes

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-because you get debris in a swamp, obviously.

-Obviously.

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-I haven't been in a swamp lately.

-Neither have I.

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Not that I'd want to go in with that thing roaming around.

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If Mary's overcome with the thought of Finn's swamp,

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Ben may be running an even bigger risk.

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I am baking a coconut-flavoured cake.

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I know Mary doesn't really like coconut,

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but hopefully she'll try it and then maybe she'll like it.

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Ben's tropical coconut cake will be covered in green fondant icing

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and lots of shop-bought sweets.

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I like my coconut, but how are you going to tempt Mary to liking it?

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-It'll have a Mary touch on it.

-Will it?

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-Now, Ben, is that how you wanted the mixture to turn out?

-Yeah.

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I made it at home and it was exactly the same

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-and it turned out really well.

-What's in that recipe again?

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Coconut, butter, flour...

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-You sure you put the milk in it?

-Yeah.

-OK.

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-Good luck.

-Thank you.

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Hmm. I think I'm going to put a little bit more green in.

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Ellie is baking a three-layered sponge, brightly coloured

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to represent the plumage of the parrot

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and decorated with fondant animals.

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Well, Ellie, we've certainly got a bit of colour here.

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Tell us all about your cake.

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It's vanilla sponge,

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but I've added food colouring to make the wow-factor.

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They're going to be layered on top of each other with home-made jam

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and butter icing in the middle.

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Just be aware, the one that's the colour of James's shirt,

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there wasn't quite so much of the mixture in there.

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-Yeah, I actually meant that...

-Oh, did you?

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It's because I stack them

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and I did one yesterday and it sank down,

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so I made the green a little bit bigger, the yellow normal

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and then the red a little bit thinner

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-so it doesn't push down as much.

-Well, I hope it all goes well.

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-Good luck.

-Thank you.

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Right.

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Just relax, Finn!

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Guys, you've got half an hour left to go. 30 minutes.

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They haven't bound on the top yet.

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And they're still rising.

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Give it another minute and then I'll be OK.

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Little tip - to check if the cake is baked,

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insert a metal skewer into the centre.

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If it comes out clean, it's done.

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Baked.

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Yeah, that's fine.

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I think that they're a little bit overbaked,

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but hopefully they'll taste all right.

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They're nice and springy on both top and bottom,

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so I'm pleased about that.

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There it goes.

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Not only does the cake have to taste good,

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it will need some serious decorating to showcase the jungle theme.

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I'm making some extra icing as plan B in case the icing

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I already have doesn't cover the whole cake.

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This is going to be grass for on the cake board.

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The blue one's going to be a lake so that my crocodile can swim in it.

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-Not bad at that, are you?

-Thanks.

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Got some tiles in the bathroom you can do if you want.

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Seedless jam. Yummy, yummy, yummy.

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-Hi, Finn, how are you?

-Fine, thanks.

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Do you want me to get you another plate?

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I'll get rid of all this stuff for you.

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-Oh, no, that's actually decoration.

-What?

-That's actually decoration.

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-And there's a wasp.

-That's a really good theme.

0:18:300:18:32

-You've got animals and everything going on in there.

-Yes.

0:18:320:18:35

It's a swamp cake.

0:18:350:18:36

Just hope this goes over...

0:18:400:18:45

Oh, no.

0:18:450:18:46

I need to roll it out a bit. Oh, no.

0:18:470:18:49

Guys, you've got ten minutes left to bake. Ten minutes.

0:18:510:18:54

Come on.

0:18:540:18:56

-I can just put my monkey on top of it.

-Well done. Good thinking.

0:19:000:19:03

I'm just going to leave it like that and just put leaves around it,

0:19:090:19:13

so then it doesn't look too bad.

0:19:130:19:15

Now onto the ganache.

0:19:200:19:21

Cover that up with the ribbon.

0:19:240:19:26

Aww, my icing's melted cos it's a warm day. I'm quite panicking now.

0:19:280:19:33

The grated chocolate is supposed to be the fur of the monkey.

0:19:360:19:40

One minute. One minute left to go.

0:19:420:19:44

OK, guys, your time is up.

0:19:510:19:53

Please step away from your worktops.

0:19:560:19:58

For three of these bakers this is the last time

0:20:130:20:16

they will face Mary and James.

0:20:160:20:17

Ellie, you're up first.

0:20:260:20:27

I just think that I might have added a few too many flowers,

0:20:300:20:33

because it looked a bit like a florist's shop.

0:20:330:20:36

Other than that, I'm really proud of myself.

0:20:360:20:40

To make all this in one and a half hours - bake the cakes, cool them

0:20:420:20:46

and so forth, you managed your time well

0:20:460:20:48

and you've got a most attractive cake as a result,

0:20:480:20:53

but it really has to taste good.

0:20:530:20:56

I think this jungle is pretty vibrant anyway,

0:20:560:20:58

and I think the same can be said inside as well.

0:20:580:21:01

-It looks a bit like traffic lights though!

-Oh!

0:21:010:21:03

I think it looks great,

0:21:030:21:05

and considering that the red part of the sponge actually looked

0:21:050:21:07

the smallest, but in the end it's come out nice and even.

0:21:070:21:10

It's exactly what you said.

0:21:100:21:11

It's a lovely texture, beautifully light, well-layered, evenly cooked.

0:21:120:21:18

-Well done.

-Good effort.

0:21:180:21:19

I think my Showstopper worked really well.

0:21:220:21:24

It did turn out exactly the way I wanted it to.

0:21:240:21:27

I think they're going to say it's very, very well constructed

0:21:270:21:30

and it looks like a swamp.

0:21:300:21:32

So, Finn, I'm very pleased that you did that crocodile home-made,

0:21:340:21:38

because that's very important.

0:21:380:21:40

For me it hasn't quite got that wow factor.

0:21:400:21:44

I would've liked that crocodile to be much bigger and bolder,

0:21:440:21:48

to make me think of a swamp and danger.

0:21:480:21:51

You've got some nice layers there.

0:21:510:21:54

That's great, that chocolate chip on the bottom.

0:21:540:21:57

The sponge is light.

0:21:570:21:58

I can't taste the lime.

0:21:590:22:01

There's a little bit there.

0:22:010:22:03

-It certainly lifts it up a little bit. Well done.

-Well done.

-Thanks.

0:22:030:22:07

I'm not sure that I've done enough to get through

0:22:090:22:11

because everyone's done such amazing bakes,

0:22:110:22:14

so we've all got quite an equal chance of getting it.

0:22:140:22:18

It's a very pleasing little monkey, isn't it?

0:22:180:22:21

-It's a great effort, I have to say. It's fantastic.

-I love its eyes.

0:22:210:22:24

-I mean, look at it looking at us.

-Shall we try it?

0:22:240:22:27

It's certainly got a nice bake to it as well.

0:22:270:22:30

Nice and coloured all the way through.

0:22:300:22:32

-Now, you didn't put any filling in between the two sponges.

-No.

0:22:320:22:36

A little bit of that icing might have been nice in the middle.

0:22:360:22:39

The flavour's certainly there initially,

0:22:400:22:42

and then the chocolate starts to take over.

0:22:420:22:44

I like the idea that there's bananas in there. It's a truly jungle cake.

0:22:440:22:49

-Well done. It's lovely.

-Thank you.

-Very well done.

0:22:490:22:51

I'm feeling quite annoyed with myself a bit.

0:22:540:22:58

I think I rushed the decoration and I didn't really put much effort

0:22:580:23:01

into it, but hopefully the judges will take more notice

0:23:010:23:06

in the flavour.

0:23:060:23:07

Ben, there's a lot going on there. I think we'd better get in there.

0:23:100:23:13

Plenty of sweets on there.

0:23:130:23:15

-I would've liked to have seen some of those perhaps moulded by you.

-Yeah.

0:23:150:23:19

As I break my fork into it, it's really quite crumbly.

0:23:190:23:24

It's probably cos the coconut that's in there, sometimes you've got to

0:23:240:23:27

add a lot more moisture cos the coconut

0:23:270:23:30

acts as almost like a sponge.

0:23:300:23:32

It's a lovely flavour, but I would've liked a buttercream

0:23:320:23:37

or something in the middle, cos it's a little bit on the dry side.

0:23:370:23:40

There's a lot going on and everybody would get one or two sweets,

0:23:410:23:44

which of course they'd like that, wouldn't they?

0:23:440:23:47

Thank you very much.

0:23:470:23:49

Well, guys, four spectacular cakes. This is it.

0:23:490:23:52

You've done all you can do now.

0:23:520:23:54

It's down to our judges to decide who goes through to the semifinal.

0:23:540:23:58

-That was the toughest challenge.

-That was really tough.

0:24:010:24:04

Tension is rising amongst the bakers,

0:24:040:24:07

but it's up to Mary and James for the final decision.

0:24:070:24:10

Well, guys, how much talent is there in this tent today?

0:24:120:24:15

The Technical Challenge, it was faultless. Let's talk about Ben.

0:24:150:24:19

If my chefs produced four fondants like that, they would go

0:24:190:24:22

straight out into the restaurant.

0:24:220:24:24

But, in fact, when you looked at the other three,

0:24:240:24:26

they were also not far off that.

0:24:260:24:29

They must be immensely nervous, and look what they've achieved.

0:24:290:24:32

Well, let's move on to the Showstopper

0:24:320:24:33

and let's start with a big character - Finn.

0:24:330:24:36

He did make his own crocodile,

0:24:360:24:38

but I would've liked that crocodile to be twice the size

0:24:380:24:42

and he was rather lost in the chocolate

0:24:420:24:44

and all the other things on the top.

0:24:440:24:46

He's a bold little chap and he's got bold flavours.

0:24:460:24:49

-Unfortunately today it's probably let him down, really.

-OK, moving on.

0:24:490:24:53

-Let's talk about Ellie's cake.

-There was real skill in that cake.

0:24:530:24:57

She's got three different sandwiches, different colours.

0:24:570:25:00

She's got a lovely filling holding them together.

0:25:000:25:03

-I think she's done so well.

-How about Ben?

0:25:030:25:06

We were expecting great things from Ben, and sadly it was very dry.

0:25:060:25:11

He didn't put a filling in it. He didn't quite get there.

0:25:110:25:14

-I was disappointed because he'd done so well.

-Finally, how about Ann?

0:25:140:25:19

I just love these little bits of fruit.

0:25:190:25:21

The glitter on there really lifted it.

0:25:210:25:23

Yeah, she's just brilliant and brilliant with a brush,

0:25:230:25:26

an artist in the making.

0:25:260:25:27

But she didn't have a filling in the middle,

0:25:270:25:29

so as you take the piece of cake it would fall.

0:25:290:25:31

It just needed a little bit of moisture in the middle.

0:25:310:25:34

On the whole, a great effort.

0:25:340:25:36

It's a tough one, but it's up to you guys.

0:25:360:25:38

Only one can go through to the semifinal, so I'll sit back

0:25:380:25:41

and enjoy these with a cup of tea

0:25:410:25:42

while you're making that big decision.

0:25:420:25:44

Wow, bakers, it's been such an amazing day and you've done so well.

0:25:500:25:54

You should be very, very proud of yourself.

0:25:540:25:56

Obviously only one person can go through to the semifinals today,

0:25:560:25:59

and James and Mary have had to make that very difficult decision.

0:25:590:26:04

Now, the person that's going through

0:26:040:26:07

has shown fantastic ability,

0:26:070:26:10

wonderful use of flavours,

0:26:110:26:14

and their decorating skills were second to none.

0:26:140:26:16

The person going through to the semifinals today is...

0:26:180:26:22

Congratulations, Ellie.

0:26:330:26:35

Well done.

0:26:360:26:37

Her Showstopper was outstanding. She'd shown us all sorts of skill.

0:26:430:26:48

Yeah. To produce a cake like that in an hour and a half

0:26:480:26:51

under the pressure like they've been under today...

0:26:510:26:54

Every little flower, her monkey, everything, was home-made.

0:26:540:26:58

-It was good.

-We asked for a jungle theme and we got it.

-We got it.

0:26:580:27:02

I'm still in shock.

0:27:020:27:04

It was anyone's game and I'm just so pleased it was me,

0:27:040:27:09

and I'm just going to keep trying and give it everything I've got.

0:27:090:27:12

Next time, another serving of bakers enter the tent...

0:27:160:27:19

..to face the Technical Challenge of a marble cake...

0:27:210:27:24

-It just looks quite combined.

-This cannot end well.

0:27:240:27:27

-..and make a splash with their Showstopper.

-Whoops!

0:27:270:27:31

But only one can go through.

0:27:310:27:33

I can do it, I can do it.

0:27:330:27:35

Who will it be?

0:27:350:27:37

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0:27:370:27:40

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0:27:520:27:56

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0:27:560:27:58

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